Try an adventurous dish from the modern cookery style of Phil Fanning using beautiful Japanese ingredients. Phil, who is the Owner and Executive Chef of Paris House, the unique tasting menu restaurant set in the stunning deer park of Woburn Estate in Bedfordshire, advises that the dish is best served with poached wakame, caramelised mushroom and fresh coriander.

Ingredients:

For the pickled Shimeji:

  • 40g Shallots (sliced)
  • 10g Garlic (sliced)
  • 55g Muscat Vinegar
  • 35g Sweet White wine
  • 10g Light Soy
  • 1 x Bay Leaf
  • 1tsp Rosemary
  • 1tsp Tarragon

Boil all the above ingredients excluding the tarragon. Remove from the heat and add the tarragon. Leave to infuse overnight. Prepare two packets of Shimeji Mushrooms and pour the cold, strained pickling liquid onto them and allow to pickle for 24 hours.

For the mushroom and wild garlic filling:

  • 65g Button Mushrooms
  • 65g Chestnut Mushrooms
  • 15g Diced Shallots
  • 120g Shitake from the dashi process
  • 65g White miso
  • 45g Kimchi (minced)
  • 15g Rice vinegar

Wash and finely slice the mushrooms. Fry in a little oil until caramelised and most of the moisture has evaporated. Add the remaining ingredients and season to taste. Finely chop into a paste.

For the dumplings:

  • 1/4 cup Potato starch
  • 1/4 cup Wheat starch
  • 1/4 cup BOILING water
  • 1/2 tsp Vegetable oil

Sieve and mix the flours together in a metal bowl. Quickly pour the boiling water into the flours whilst agitating so the hot water gelatinises as much flavour as possible. Turn out onto a bench, add the oil and knead until smooth and elastic and has started sticking to the bench. Vacuum pack the dough tightly to combine and remove all the air (this step is optional). Roll the dough through a pasta machine to the second to last setting. Cut 4.5cm circles with a pastry cutter, place 8g of filling into the centre of the dough and form into the dumplings. When ready to cook, steam for 7-9 minutes and finish with a little sesame oil.

Shitake Dashi:

  • 1ltr Water
  • 20g Konbu
  • 40g Dried shitake
  • 55g White Soya
  • 15g Mirin
  • 20g Sake
  • Yuzu and White Mito to order

Soak the kombu in the water for 6-8 hours. Head the water and the kombu and hold at 80˚c for 1 hour. Pass onto the shitake and leave to infuse, keeping it warm, for 30 minutes. Pass the liquid and season with the remaining ingredients. When ready to serve, reheat and add a small amount of white miso and yuzu juice and whisk well.

Alternatively, if you want to sample chef Phil Fannings work first hand, book a table at the Paris House. Dine as a Luxury Restaurant Club member and enjoy 25% reduction from the Tasting Menu. See details here. For this, and the UK’s finest collection of restaurants, download the Luxury Restaurant Guide free app here, and follow steps to join the club for exclusive offers.

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Paris House, Woburn Park, London Road, Woburn, Bedfordshire, MK17 9QP

 

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